Is backstrap the same as tenderloin?

Asked by: Lor Mastracci

For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs.

Is the beef tenderloin the backstrap?

The loin is actually two subprimal cuts—the strip loin (backstrap) and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine.

Is a deer backstrap a tenderloin?

The answer is no, backstraps and tenderloins are two different things, although the terms are often interchanged in conversations about venison. There is a widespread misconception that tenderloins are the long cut of meat that runs alongside a deer’s spine on TOP of the animal.

What is another name for backstrap?

There are 2 ways of dealing with a venison saddle, the most common is to prepare a venison backstrap, which in the trade is called a venison striploin.

Is elk backstrap the same as tenderloin?

1) The loin, aka, backstrap, runs the length of the backbone and provides the best steaks known to man, save for maybe the tenderloins, which are found opposite the backstrap, tucked up under the spine, just forward of the pelvis. These tender cuts should be cooked fast, with dry, high heat.

What cut of meat is backstrap?

Backstrap is a term typically used when referring to deer, elk, moose and other wild game. It’s the length of the loin on the back of those animals. Some think backstrap and tenderloin are the same thing but they’re actually not. Tenderloins are two strips of meat underneath the loin and behind the ribs.

What does backstrap mean?

Definition of backstrap



1 : a pull strap attached to the top of the backstay of a shoe or boot. 2 : the spine of a book : backbone sense 3.

How do you cook backstrap?

Place backstraps on hot grill and cook for 3-5 minutes per side. Remove when internal temperature is 125-130 degrees. Let rest 5 minutes for juices to reconstitute.

What is backstrap Native American?

Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine. The backstrap is considered one of the most tender cuts of meat on a deer because the muscle itself is rarely used.

How do you cut backstrap?

So what we're going to do is take this section of back strap. And i'm going to take my fillet knife. And you can do this one of two ways i've seen people take it and lay it on the sinew side down.

How many Backstraps are on a deer?

If you’re new to deer processing, you can expect to find two primary backstraps when butchering your whitetail. It helps greatly to have a second person stand on the belly side of the hanging carcass and simply hold it firmly. This keeps the animal from “spinning” and allows boning to go more quickly and safely.

How do you clean back straps?

You take your back strap lay that silver skin down just like that go about half way cut down to the silver skin and hold the rest and just pull.